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Topside Rump of Salt Marsh Lamb

Extremely lean, whilst retaining a deep flavour, Lamb Rumps are an excellent cut for the traditional Steak eater, whilst allowing excellent versatility for those looking to be a touch more ambitious with their cooking.

  • Can be roasted, grilled or fried.

We recommend cooking Rumps like a thick Steak, aiming for medium rare.

  • Each Rump is around 600 grams in weight.

This video is of Bryan Webb cooking some beautiful Welsh lamb rumps

 

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Comments from our customers

Very pleased with the service and the lamb!

We ordered a shoulder of lamb which I boned, seasoned with rosemary, mint and garlic, rolled and roasted.  It was a very lovely meal thanks to the high quality meat.

Sarah Finch

Award Winning Welsh Lamb from the Salt Marshes

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Great Taste Gold 2012
Great Taste Gold 2009
Designated Origin
The Guild of Fine Food
True Taste
National Trust

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